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30 Minute Shepherd's Pie Recipe

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This recipe for 30 Minute Shepherd's Pie, by , is from The SODEIKES Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marie Elena SODEIKES


2 lbs potatoes, such as russet, peeled and cubed
2 Tbsp. sour cream or softened cream cheese
1 large egg yolk
cup cream, for lighter version substitute vegetable/chicken broth
Salt and freshly ground black pepper
1 Tbsp. extra-virgin olive oil, 1 turn of the pan
1 lbs ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
cup frozen peas, a couple of handfuls
1 tsp sweet paprika
2 Tbsp. chopped fresh parsley leaves

Boil potatoes in salted water until tender, 12 min. Drain. Combine sour cream, egg yolk & cream. Add cream mix to potatoes; mash until smooth.
While potatoes boil, preheat large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt & pepper. Brown and crumble meat for 3-4 minutes. If you are using lamb & pan is fatty, spoon away some of the drippings. Add chopped carrot & onion to meat. Cook veggies with meat 5 min, stir frequently. In small skillet over med heat cook butter & flour together 2 min. Whisk in broth & Worcestershire sauce. Thicken gravy 1 min. Add gravy to meat & vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat & vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from heat until potatoes are evenly browned. Top casserole dish with chopped parsley; serve.




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